1.) Mix all ingredients together, except the pecans, in a small bowl. Whisk together until combined.  Set aside.

2.) Place the Pecan halves in a large skillet, over medium/high heat, stirring/flipping them around every 15 seconds or so for 2-3 minutes, or until you start to SMELL toasted pecans (careful not to let any of them get BURNT/blackened though!).  As soon as pecans are toasted (remember, you’ll smell toasted pecans!), add in your sweetener/water mixture into the pan and stir to coat each pecan.  Cook for ONLY 15 SECONDS!   Remove from heat immediately, and dump glazed pecans onto parchment paper to cool (they look wet but will crisp up like candy quickly after this).  Spread the pecans out as much, separating each one so that they don’t all stick together as they cool.   Let pecans cool ideally for 1-2 hours  (they should be crisp enough though within 20 minutes if you’re in a rush!).

3.) Store cooled, glazed pecans in an airtight container at room temperature.  🙂